- Premises and equipment maintained in sanitary condition
- Handsinks in kitchen, server station, and bar were all supplied with liquid soap and paper towel
- Coolers were operating at required temperatures (4C or colder) and freezer were maintaining product in a frozen state:
- Walk- in coolers 1C, 0-1C
- Single door reach in cooler (sauces) 1C
- Dessert fridge 3C
- Salad/sandwich prep cooler 3C, Grill cooler 4C, Expo cooler 2C, Pans cooler 4C, Fryer cooler 3C
- Server prep cooler 4C, Cream dispenser 3C, Single door undercounter cooler (creamers, sauces) 2C
- Walk-in freezer -18C
- Ice cream freezer -20C
- Single door work top freezer -16C
- Hot held potentially hazardous foods were held at >60C
- gravy 71C, au jus 74C
- Temperatures of cold holding units are tracked/monitored digitally via sensors and JOLT system.
- Food was stored in a manner to prevent contamination - wrapped/covered, raw meats and raw eggs stored beneath ready to eat food products.
- Ice machine appeared clean with ice scoops stored in sanitary manner outside of bins.
- In use scoops and tongs were stored in ice water
- Dishwasher and glasswasher were operational with adequate sanitizer dispensed to sanitize dishes/glassed. Sanitizer level for each unit is tested daily.
- 50ppm chlorine detected on dish after dishwasher cycle.
- 12.5ppm iodine detected from glasswasher rinse cycle.
- Quats sanitizer (200ppm) present from dispenser for sanitizing food contact surfaces. In use wiping cloths kept in buckets of quats sanitizer solution at each station.
- No signs of pest activity noted at time of inspection. Pest control contract in place with monthly service.
- Staff washroom and public washrooms maintained with liquid soap and paper towel for handwashing.
- Foodsafe requirement met at time of inspection - Kitchen lead and line cook present have completed. Keep copies of certificates on-site for verification.
Inspection observations reviewed with In Charge staff member and a copy of the report was provided.
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